This is one of those dishes that proves that even if you’re trying to lose weight, you don’t need to sacrifice flavor. And the whole thing is ready in about 15 – 20 minutes!
While I’ve been on my 6-Week Eat To Live Challenge, I have to say I’m kind of surprised that I’m not missing oil. This isn’t really a stir-fry as there’s no oil involved. And it doesn’t need it. The sauce gives it all the flavor you need.
If you give “steam frying” a chance, you might be pleasantly surprised how much you like it! And even though this probably should be enough for 4 people, my husband and I had no trouble finishing it ourselves. And considering that all of the ingredients are allowed on the Eat To Live Weight Loss plan, I didn’t break any rules! I will definitely be making this over and over.
Ingredients (serves 2 – 4)
1 package extra firm tofu – cubed
1 4-ounce package shitake mushrooms (stems removed and cut into thin strips – about 2 cups worth)
5 cups broccoli florets (1 large bunch)
1 thai chili pepper (stems and ribs removed, thinly sliced)
2 teaspoons Braggs Amino Acids (or light soy sauce)
1 cup water
Sauce Ingredients
1/2 cup lime juice
1/2 tablespoon ginger paste (I used a microplane to grate it into a paste)
1/2 tablespoon garlic paste
1 teaspoon Braggs Amino Acids
2 dates (pits removed and finely chopped)
Directions
- Place the tofu, mushrooms and chili in a large wok. Mix the Braggs into the cup of water and mix in. Bring to a boil and cover with a tight-fitting lid. Let cook for 5 minutes, then remove lid and keep cooking (stirring occasionally) until 3/4 of the liquid is absorbed – about another 5 – 7 minutes.
- While that is cooking, place all of the sauce ingredients in a blender or small food processor and blend until dates are completely blended in. Set aside.
- Place broccoli on top of tofu and mushrooms, and cover. Reduce heat to low and let cook for 3 – 5 minutes, depending on how cooked you like the broccoli. Then stir in the sauce.
- Serve hot immediately.
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